摘要
以淀粉型马蹄加工副产物果渣为原料,采用超声辅助复合酶法提取制备马蹄不溶性膳食纤维(Water Chestnut Insoluble Dietary Fiber,WIDF),通过单因素试验考察复合酶添加量、料液比、超声功率对WIDF提取率的影响,设计响应面试验对提取工艺进行优化,分析影响各指标的主次因素及因素间的交互作用并建立二次回归模型,优化得到最佳工艺参数加以验证,并对比传统复合酶法提取WIDF的品质功能特性。结果表明:建立WIDF提取率的回归方程模型极显著(P<0.01),可用于对超声辅助复合酶法提取WIDF的提取率指标进行分析和预测,优化得到最佳工艺参数:酶质量分数9%,料液比1:15,超声功率320 W,在此条件下进行验证试验,得到WIDF提取率高达67.60%,对比传统复合酶法,提取率提高107.36%、WIDF的持水力提升34.33%、胆固醇吸收性能提升35.77%,该研究可为马蹄渣的高值化综合利用提供一定理论参考依据。
Water chestnut insoluble dietary fiber(WIDF)was prepared by Ultrasound-assisted enzymatic extraction from the by-product of starch-type water chestnut,dregs,as the raw material.The effects of composite enzyme dosage,solid-liquid ratio and ultrasonic power on the extraction rate of WIDF were investigated by single factor experiments.Response surface experiments were designed and performed to optimize the extraction process,the main factors affecting the indices and the interactions among various factors were analyzed,and quadratic regression models were established.The obtained optimal process parameters were optimized and verified,and comparisons on the quality and functional characteristics between the WIDF samples extracted by the traditional composite enzyme method and the optimized method were made.The results showed that the established regression model of WIDF extraction rate was extremely significant(P<0.01),thus,the model could be used to analyze and predict the extraction rate for the WIDF obtained by the ultrasound-assisted enzymatic extraction method.The optimal parameters obtained after process optimizationwere as follows:enzyme addition amount 9%,solid-liquid ratio 1:15,and ultrasonic power 320 W.Verification tests were carried out under such conditions,and the extraction rate of WIDF was as high as 67.60%.Compared with the traditional composite enzyme method,the extraction rate of WIDF under optimized conditions increased by 107.36%,with WIDF’s water-holding capacity of WIDF increasing by 34.33%and cholesterol absorption performance increasing by 35.77%.This research provides a theoretical basis for the high-value comprehensive utilization of water chestnut dregs.
作者
卜智斌
曾劲
禹淞文
徐玉娟
周晓愉
余元善
彭建
黄建恒
BU Zhibin;ZENG Jing;YU Songwen;XU Yujuan;ZHOU Xiaoyu;YU Yuanshan;PENG Jian;HUANG Jianheng(Sericultural and Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;Guangzhou Zhouxing Food Co.Ltd.,Guangzhou 510450,China;Changde Academy of Agriculture and Forestry Sciences,Changde 415000,China)
出处
《现代食品科技》
CAS
北大核心
2023年第7期177-183,共7页
Modern Food Science and Technology
基金
广东省重点领域研发计划项目(2022B0202050001)
广东省农业科学院学科团队建设项目(202109TD)。
关键词
超声辅助酶解
马蹄渣
不溶性膳食纤维
理化性质
ultrasound-assisted enzymatic
water chestnut dregs
insoluble dietary fiber
physical and chemical properties
